Ingredients
Method
- In the bowl of a stand mixer, whisk together sourdough discard, pumpkin, warm water, yeast, and brown sugar until smooth.
- Add salt, cinnamon, pumpkin pie spice, and bread flour (start with 520 g / 4¼ cups).
- (Tip: Make sure the pumpkin and discard are room temperature to avoid slowing the rise.)
- Fit a stand mixer with a dough hook and mix on low until the dough comes together.
- Increase to medium speed and knead 6–8 minutes until smooth and slightly tacky.
- Place dough in a greased bowl, cover, and let rise until doubled, about 1½ to 2 hours.
- (Pumpkin and spices slow fermentation, so this rise may take longer than a typical bagel recipe.)
- Overnight option: After mixing, cover the bowl and refrigerate for 8–12 hours. The next day, bring to room temperature for 30–45 minutes before shaping.
- Punch down and divide into 8 equal pieces.
- Shape into balls, poke a hole in the center, and stretch into bagel rings.
- Place on a parchment-lined baking sheet, cover, and let rise again until slightly puffy, about 20–30 minutes.
- (If your kitchen is cooler, this may take longer — bagels should look plump and lighter before boiling. They don’t need to double, but shouldn’t feel dense when picked up.)
- Preheat oven to 425°F (220°C). In a small bowl, stir together the cinnamon crunch topping until crumbly.
- Bring water and brown sugar to a boil. Boil bagels 1–2 minutes per side, then return to the baking sheet.
- Brush each bagel lightly with the egg wash.
- Sprinkle and press the cinnamon crunch topping generously over each.
- (Some topping will naturally fall off when spreading — this is normal. Be sure to use parchment paper for easier cleanup.)
- Bake for 18–25 minutes, checking at the 18-minute mark. Bagels should be golden brown, glossy, and the topping crisp and caramelized. The internal temperature should read 200–205°F when done.
- Cool on a wire rack before slicing
